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Main dishes

Beef Pozole with Cheddar Cheese

Beef Pozole with Cheddar Cheese recipe
photo by:kraft
Chiles, ancho peppers, cumin and hominy simmer into a broth so authentic, you'll think you're south of the border, or at least at your favorite Mexican joint.
time
prep:
25 min
total:
1 hr 35 min
servings
total:
8 servings, 2 cups each
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What You Need

3
whole  guajillo chiles, stemmed, seeded
1
 ancho pepper, stemmed, seeded
1/4
cup  KRAFT Zesty Italian Dressing
2
lb.  beef for stew, cut into 1-inch cubes
1
tsp.  ground cumin
2
qt.  (8 cups) beef broth
1
can   (14-1/2 oz.) diced tomatoes, drained
2
cans   (15 oz. each) hominy, drained
1
can   (14-1/2 oz.) corn, drained
8
oz.  KRAFT Sharp Cheddar Cheese, cut into 16 slices

Make It

PLACE peppers in small bowl. Add enough hot water to cover peppers; let stand 20 minutes or until softened. Place peppers and 1/2 cup of the reserved soaking water in blender container; cover. Blend until pureed. Set aside.

HEAT dressing in large stew pot on medium-high heat. Add meat and cumin; cook and stir 5 minutes or until meat is evenly browned. Add pepper puree and beef broth; mix well. Bring to boil. Reduce heat to medium-low; simmer 30 minutes.

ADD tomatoes, hominy and corn; mix well. Simmer an additional 30 minutes, stirring frequently.

PLACE cheese in bottoms of bowls; cover with stew.

Kraft Kitchens Tips

Food Facts
This Mexican stew's name, pozole, refers to whole-kernel hominy -- kernels of dried corn that have been treated with an alkali solution and boiled to loosen the skin, which is then scrubbed off. When boiled further, they puff up.
Make Ahead
Prepare as directed, omitting the tomatoes, hominy, corn and cheese; cool. Cover and refrigerate up to 2 days. When ready to serve, bring the pozole mixture to boil on medium-high heat. Reduce heat to medium-low. Add tomatoes, hominy and corn. Cook 30 minutes, stirring frequently. Serve with cheese as directed.
Food Facts
Pozole recipes, traditionally made with pork broth, may vary in color from white to red to green, depending upon the color of the hominy and the color of the peppers used.
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